Mustard Free Basil-Pesto Asparagus Salad
Fresh asparagus gets the star treatment here, blanched until just tender and brilliantly green, then tossed in a vibrant homemade pesto that comes together in minutes. The sauce is built entirely from basil, parsley, garlic, lemon juice, lemon zest, and good olive oil — nothing more, nothing less. That simplicity is exactly what makes this dish so easy to trust when you're navigating a mustard-free lifestyle, since store-bought dressings and pestos can sneak in unexpected ingredients. Every component is straightforward and easy to verify, so you can focus on enjoying the food rather than scrutinizing labels. The quick ice-bath technique keeps the asparagus crisp and vivid, giving the whole platter a restaurant-quality look with almost zero effort. A final drizzle of olive oil and a scatter of lemon zest pull everything together into something that feels genuinely elegant. It works beautifully as a light lunch, a dinner party side, or a make-ahead dish served chilled straight from the fridge.
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Learn more →Ingredients
4 servings
For the salad
- 1 lb fresh asparagus, woody ends snapped off
- 1 tsp salt, divided
For the pesto
- 2 cups fresh basil leaves, loosely packed
- ¼ cup fresh parsley leaves
- 2 cloves garlic, peeled
- ⅓ cup extra-virgin olive oil, plus more for drizzling
- 2 tbsp lemon juice (from about 1 lemon)
- ¼ tsp lemon zest
- ¼ tsp salt
For serving
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat and stir in 3/4 tsp of the salt. Fill a large bowl with ice water and set it nearby.
- 2
Add the asparagus to the boiling water and cook until bright green and just tender when pierced with the tip of a knife, 2–3 minutes for medium spears. Drain through a colander and immediately transfer to the ice water. Let sit for 5 minutes until fully chilled, then drain and pat dry with a clean towel.
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